Fast and Healthy Day 10: Greek Stuffed Peppers

I like this recipe because it uses the crock pot, such an excellent invention!!! Even though I stay home i do have busy days and I enjoy being able to prepare ahead of time so we have something good to eat when it is time for dinner. This recipe can be baked in the oven too. It is faster, but you need to steam your peppers first before you stuff them. I do this by placing a steamer basket with water under it in a large stockpot, then I steam the peppers, seeded and tops removed for about 10 min.



Greek Stuffed Peppers

4 Large bell peppers
1 can chick peas
1 cup crumbled Feta cheese
1/2 cup whole wheat couscous (cooked)
4 Scallions white and green parts spearated and thinly sliced
`1 garlic clove minced
1 tsp dried oregono
2 tbsp fresh mint leaves chopped
1/3 cup toasted pine nuts
1/3 cup golden rasins
salt and pepper
Lemon wedges for serving

1. Slice a very thin layer from the base of each bell pepper so that they sit flat. Slice off the tops right bleow the stem. discard the stem and seeds. Chop the tops finely and add to a medium bowl.
2. Add drained chick peas, feta, couscous, scallions, garlic, oregono, mint, pine nuts, and rasins. Season with salt and pepper and toss. Stuff peppers with the bean mixture; place peppers in the slow cooker. cover; and cook on high for 4 hours.
3. Sprinkle peppers with scallion greens and serve with lemon wedges.